Description
This Crispy Brussels Sprouts with Dijon Aioli recipe offers perfectly roasted or air-fried Brussels sprouts coated in olive oil and seasonings, served alongside a creamy, tangy Dijon mustard aioli. It’s a quick and delicious appetizer or side dish that’s easy to prepare in under 30 minutes, combining crisp textures with bold flavors.
Ingredients
Scale
Brussels Sprouts
- 1 lb. fresh Brussels sprouts, halved or cut into wedges if large
- 1-2 tbsp olive oil
- 1/4 tsp garlic powder
- Salt and pepper to taste
Dijon Aioli
- 1/4 cup mayonnaise
- 2 tbsp olive oil
- 1 1/2 tbsp Dijon mustard
- 1 tsp minced garlic or garlic powder
- Salt and pepper to taste
- 1/2 tsp fresh chopped or dried parsley
Instructions
- Preheat oven (if baking): Set your oven to 400°F (200°C) to get it ready for roasting the Brussels sprouts.
- Prepare Brussels sprouts for oven: In a large bowl, toss the halved Brussels sprouts with 1-2 tablespoons of olive oil, 1/4 teaspoon garlic powder, and salt and pepper to taste until evenly coated.
- Bake Brussels sprouts: Spread the Brussels sprouts in a single layer on a baking sheet. Bake for 18-20 minutes, tossing halfway through cooking, until the sprouts are golden and crispy on the edges.
- Air fryer alternative: Toss Brussels sprouts with olive oil, salt, and pepper. Place them in the air fryer basket and cook at 380°F (193°C) for 6 minutes. Toss and continue cooking for an additional 5-7 minutes until crispy and cooked through.
- Make Dijon aioli: In a small bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons olive oil, 1 1/2 tablespoons Dijon mustard, 1 teaspoon minced garlic or garlic powder, and salt and pepper to taste.
- Chill and garnish: Refrigerate the aioli until ready to serve. Once Brussels sprouts are cooked, serve them with a side of Dijon aioli and sprinkle with 1/2 teaspoon chopped fresh or dried parsley for garnish.
Notes
- You can choose either oven roasting or air frying method depending on your available equipment and preference.
- To increase crispiness in the oven, make sure Brussels sprouts are spread out evenly without overcrowding the baking sheet.
- Fresh garlic adds a stronger flavor to the aioli than garlic powder, so adjust based on your taste.
- Leftover aioli can be stored in the refrigerator for up to 3 days.
- For a vegan version, substitute the mayonnaise with a vegan mayo.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
